Method for making bread.



WILLIAM B. JOHNSONQOF ATLANTA, GEORGIA.-

METHOD FOR MAKING BREAD.

necasoe.

No Drawing.

To all 207L017? it may concern:

Be it known that 1, WILLIAM B. JOHNSON,

a citizen of the United States of America.

' new and useful lrnprot eiiints in 'Methods for Making Bread, of which the following is a full and clear specification.

It is a known fact that the introduction of new corn flour into the ordinary wheat dough-batch diminishes the lasting qualities of the bread made therefrom. It is one of the objects of this invention to introduce into the ordinary leavened dough-batch a certain per cent. of corn without incurring any of the objections heretofore prevalent when corn and wheat were mixed. It is also an object of my invention to utilize the corn content to produce bread which will hold its freshness a greater length of time than any I am aware of.

The corn is introduced into the doughbatch in the form of a gelatinized starch. I have found it preferable to prepare this gelatinized starch by steaming corn-preferably the hearts -until it becomes gelatinized and then drying the same to a powder. Corn hearts containa high per cent. of oil and I have found that by the addition of corn in the form otgelatinized starch to the dough-batch, at least one-half of the shortening usually required in the dough-batch may be eliininated,-the oil 111 the corn replacin? such shortening.

' .oefore introducing the gelatinized starch into the dough-batch, I adinix therewith a certain per cent. of malted barley cane sugar. These three ingredients are mixed in a powdered form and added to the allwheat-iiour during the making up of the batch.

By so preparing the corn and mixing therewith the other two ingredients, I am able to substitute for a certain per cent. of the wheat ordinarily used in a dough-batch a mixture a large part of which iscorn, and at the same time in no way destroy the quality of the broad but rather improve it in Various ways, to be hereinafter more :tully described.

Ric of the advantages resulting from the addition of the above-describcd mixture to the dough-batch is the promotion otthe rising of the dough. The heat created the fermentation which-is stimulated by the in- Spceification of Letters I 'atent.

Patented Apr. 9. '1

Application filed January 12, 1918. Serial No. 211,576.

troduction of this mixture tends to heat the dough-batch and consequently assist the rismg.

Another advantage resulting from the use of my n'iixture is the elimination of rope or lumpincss from the bread, this being accom- ;]')l.i5ll(3(i by the fact that the vigorous fer- -mentation the ingredients set up in the batch develops sufficient diastase to destroy the disease germ which causes this rope or lumpincss.

Another advantage in the use of this mixture is that the gelatinizcd starch will give suihcient body to weak flour to assist it to rise properly. This is possible because the action of the diastasc of the malted barley on the gelatinized starch develops dextrose and dextrin, and the yeast in the doughbatch ferinents the dextrose and forms carbon dioxid, while the dextrin, being gummy in nature, tends to make the dough-batch somewhat gummy, thereby retaining the carbon dioxid within the dough-batch. It also retains the moisture within the loaf and thus tends to keep the bread fresh.

By introducing the corn into the wheat dough-batch in the form heretofore described, the early molding usually present when corn and wheat are mixed is eliminated. The bread also retains its freshness and moisture considerably longer owing to the gummy state which the dextrin pr0- duces in the dough-batch.

I have found it preferable to mix the in gredients in. the following proportions:

pounds gelatinized starch, 30 pounds cane sugar. 10 pounds malted barley,

100 pounds.

The amount of this mixture that I add to flour may vary accordin to the quality of the bread desired, but I have found it desir able to use about fifteen(15) pounds to a barrel of wheat-flour (196 pounds).

From the foregoing, it will be seen that I have provided a mixture containing a large per cent. of corn which can be mixed with wheat-flour without incurring the usual disastrous results, but which acts with the remainder of the dough-batch to produce a better product. I

My ingredient has the further advantage that it avoids waste of yeast by holding the gases of fermentation in the dough. Another feature of importance is that the gelatim'zed corn-starch has a high capacity for absorbing and holding water, thus tending to keep the bread moist and fresh.

The nature and scope of the invention having been thus indicated and its preferred embodiment having. been specifically described, What is clain'ied as new is:

l. A dough-batch ingredient consisting of a powdered mixture of gelatinized e0rnintroducing into the leavened dough-hatch 1 an in 'redient censistin of elatinized cornb b D starch and malted barley, the gelatinized' starch predominating in quantity.

In testimony whereof I hereunto affix in" signature.

WiLLiAM B. metre I: 

